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    Muscle as Food
    Muscle as Food
    Muscle as Food
    Ebook415 pages12 hours

    Muscle as Food

    By Unknown Author

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    About this ebook

    Emphasizing the properties of meat proteins, this volume has a broad-based examination of the factors that affect the process of converting muscle to meat. Unlike some books dealing with this subject, _p_Muscle as Food provides two complete chapters on the unique properties of poultry and fish muscle. Among the topics covered are:
    properties of the contractile proteins
    biochemical and physical changes during the conversion process
    changes occuring during storage and preservation
    functional properties of the myofibrillar system
    sensory and nutritional composition.
    This volume is a valuable teaching tool and reference source for students and researchers in the food, meat, and animal sciences.
    LanguageEnglish
    PublisherAcademic Press
    Release dateDec 2, 2012
    ISBN9780323139533
    Muscle as Food
    Author

    Unknown Author

    Dr. Sam Stuart is a physiotherapist and a research Fellow within the Balance Disorders Laboratory, OHSU. His work focuses on vision, cognition and gait in neurological disorders, examining how technology-based interventions influence these factors. He has published extensively in world leading clinical and engineering journals focusing on a broad range of activities such as real-world data analytics, algorithm development for wearable technology and provided expert opinion on technology for concussion assessment for robust player management. He is currently a guest editor for special issues (sports medicine and transcranial direct current stimulation for motor rehabilitation) within Physiological Measurement and Journal of NeuroEngineering and Rehabilitation, respectively.

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